A tasty way to use courgettes

Here's a tasty way to use a glut of courgettes. Serve as a starter, or with rice as a light main course. Serves two to four.

For the sauce

1 onion, finely chopped

1 tbsp olive oil

2 garlic cloves, crushed

2 tsp fresh ginger, grated

6 curry leaves (or ½ tsp curry powder)

2 beefsteak tomatoes, chopped

Salt and pepper

For the koftas

750g courgettes, grated

1 onion, very finely chopped

125g chickpea flour

1 tsp red pepper flakes

½ tsp baking powder

1 tsp salt

3 tbsp fresh coriander, chopped

Rapeseed oil, for frying

First make the sauce: fry the onion gently for five minutes, then add the garlic, ginger and curry leaves. Cook for five minutes, then add the tomatoes and cook gently for about 10 minutes, until softened. Season to taste. Meanwhile, prepare the koftas. Squeeze any excess liquid from the grated courgettes, then mix with the onion, flour, pepper flakes, baking powder, salt and coriander, and set aside.

Just before you're ready to serve - koftas are best eaten hot, sizzling and crisp - heat 1cm rapeseed oil in a deep frying pan or wok. Drop in straggly, slightly flattened, walnut-sized chunks of kofta mix and fry for two to three minutes, until brown and crisp on one side. Flip over and cook the other side. Lift out with a perforated spoon and drain on kitchen paper. Serve with the sauce.